Pink Velvet Raspberry Cheesecake Recipe

Say hello to your new dessert obsession: this Pink Velvet Raspberry Cheesecake is pure elegance in every bite. It’s rich, creamy, and oh-so-smooth with a tangy raspberry swirl that looks as dreamy as it tastes. Whether you’re celebrating something special or just craving a slice of pink perfection, this cheesecake delivers in both flavor and wow factor. Trust me this one’s a showstopper.

Why You’ll Love This Recipe

• That Gorgeous Pink Hue: It’s like love at first sight, thanks to raspberry purée and a touch of food coloring.
• Velvety Texture: Cream cheese, sour cream, and a gentle bake make it unbelievably smooth and luscious.
• Raspberry Swirl Magic: The marbled swirl adds a pop of flavor and a whole lot of charm.
• Perfect for Celebrations: Whether it’s Valentine’s Day, a birthday, or a weekend treat, this cheesecake fits the bill.

Ingredients

Here’s everything you’ll need to bring this beauty to life just imagine how amazing your kitchen is going to smell!

For the crust:

• Graham cracker crumbs (or digestive biscuits): The base layer of buttery crunch.
• Granulated sugar: Adds a touch of sweetness to the crust.
• Unsalted butter, melted: Binds everything together and adds rich flavor.

For the pink velvet cheesecake filling:

• Cream cheese: The creamy, tangy heart of the cheesecake.
• Granulated sugar: Sweetens the filling to perfection.
• Eggs: Bind everything together for that perfect set.
• Sour cream: Adds silkiness and a slight tang for balance.
• Vanilla extract: Enhances the overall flavor with a warm note.
• Cornstarch: Helps thicken the filling just right.
• Raspberry purée (strained): Gives it that fruity zing and pink color.
• Pink or red gel food coloring (optional): For an extra pop of velvet pink.

the raspberry swirl:

• Raspberry jam or purée: Creates that dreamy swirl on top.
• Lemon juice: Adds brightness and cuts the sweetness.

For garnish (optional but oh-so-pretty!):

• Fresh raspberries: A juicy, vibrant topping.
• Whipped cream: For a light, fluffy finish.
• White chocolate shavings: Adds elegance and a touch of luxury.

How to Make the Pink Velvet Raspberry Cheesecake

Step 1: Make the Crust

Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, sugar, and melted butter until it feels like wet sand. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Let it cool while you work on the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed and scraping the bowl as you go. Stir in sour cream, vanilla, and cornstarch. Finally, add raspberry purée and a few drops of food coloring. Mix until just combined.

Step 3: Assemble and Swirl

Pour the filling into your crust. Combine raspberry jam and lemon juice in a small bowl, then drop spoonfuls over the top of the cheesecake. Use a knife or skewer to swirl the jam into a pretty marbled design.

Step 4: Bake in a Water Bath

Place your cheesecake pan into a water bath (wrap the bottom with foil to prevent leaks) and bake for 50–60 minutes. The center should still have a slight jiggle. Turn off the oven, crack the door, and let it cool for 1 hour.

Step 5: Chill

Transfer the cheesecake to the fridge and let it chill for at least 4 hours, preferably overnight. This is what makes it sliceable, creamy, and absolutely irresistible.

Step 6: Garnish and Serve

Right before serving, go wild with whipped cream, fresh raspberries, and white chocolate shavings. Snap a pic—it’s too pretty not to share!

Pro Tips for Making the Recipe

• Room Temp Cream Cheese is Key: Cold cream cheese = lumpy batter. Let it soften for the creamiest texture.
• Don’t Overmix: Keep that filling smooth and silky by mixing just until combined no more.
• Water Bath Magic: This prevents cracks and helps the cheesecake bake evenly.
• Chill Time is Non-Negotiable: It might be hard to wait, but chilling is essential for that perfect cheesecake set.

How to Serve

This cheesecake is stunning all on its own, but if you’re feeling extra:

• Pair with a glass of bubbly for a fancy dessert moment.
• Add a drizzle of raspberry sauce for even more berry goodness.
• Serve with fresh mint leaves for a refreshing contrast.

Make Ahead and Storage

Storing Leftovers

Cover and refrigerate leftovers for up to 5 days. The flavors actually get even better the next day!

Freezing

You can freeze the cheesecake (whole or in slices) for up to 2 months. Just wrap tightly in plastic and foil. Thaw in the fridge overnight.

Reheating

No need to reheat this one is best served chilled! Just let frozen slices thaw in the fridge and enjoy.

FAQs

Can I use frozen raspberries for the purée?
Yes! Just thaw and strain them first to remove any extra liquid and seeds.

What’s the best way to avoid cracks in cheesecake?
Using a water bath and letting it cool slowly in the oven are the secret weapons. Also, don’t overmix the batter!

Can I make this without food coloring?
Absolutely. The raspberry purée gives it a natural pink tint coloring is just for extra flair.

Do I have to use a springform pan?
It’s highly recommended for easy removal and that classic cheesecake look, but you could try a deep pie dish in a pinch (just line it well!).